Organic Food: Peeling Back the Myths
by Jennifer Altavilla
Think again before you fork over an extra two dollars for organic produce, the latest research says. Although it is true that certified organic produce has a lower environmental impact than other produce-because no fertilizers or herbicides are used in its production-a University of Copenhagen study says that organic food is no more nutritious than conventional food. In fact, all organic foods have similar amounts of calories, fat, and sugars as conventionally grown foods.
This revelation may surprise the millions of consumers who swear by the benefits of organic food. Because of recent concerns about environmental degradation and the harmful health effects of chemical pesticides, the organic food industry has swelled in recent years. The United Kingdom Soil Association, the UK's leading environmental charity "promoting sustainable, organic farming," reported that British consumers spent $3.7 billion on organic products in 2006, a 20% increase from the previous year. The United States Organic Trade Association reported an even larger growth in the U.S. sector, stating that American consumers spent $20 billion on organic food in 2007-$19 billion more than they did in 1990.
Certainly the environmental benefits of organic food are what have led it to become the fastest growing food sector in the United States. For a food product to be organic according to United States regulations, it must not only be composed of ninety-five percent organic plant or animal ingredients, but it also must be produced using energy-saving and environmentally friendly technology.
Grown without the help of synthetic pesticides or herbicides, organic food releases significantly less nitrous oxide, a potent greenhouse gas used in fertilizer. Farming without pesticides also reduces water pollution, since pesticides leach into water supplies. Most organic food is grown with natural fertilizers such as biodegradable manure. In addition, crop rotation is used in the cultivation of much organic produce. Crop rotation prevents a steady pest population from taking root and allows for greater plant and animal diversity. It also enriches the soil as cover crops, which grow close to the ground, replace regular crops.
If a consumer is genuinely concerned about the environment, then purchasing organic food is the right option. However, if a consumer is buying organic food because he or she is worried about weight, then organic food is the wrong solution. Organic food is healthier because it is free of pesticides, toxic chemicals, genetically modified organisms (GMOs), and food additives. But the University of Copenhagen study says that it does not have a higher nutrient, mineral, or antioxidant content than conventionally grown food.
The quality of organic produce is also a matter of personal taste. Some people believe organic fruit tastes sweeter, and has a superior texture and color than conventional fruit, while some consumers might argue that organic produce is of inferior quality, since organic fruits and vegetables tend to be smaller than average, and vary in shape and color. Organic produce also spoils faster because it not treated with preservatives.
It is not worth paying the price of organic food if a consumer is solely concerned with nutrition. If a consumer is only worried about the health effects of pesticides, the solution is washing and peeling the fruit. If a consumer is concerned with the nitrous oxide emissions associated with pesticide use, then it might be worth the money to go organic. And while expensive organic apples and bananas may deal a blow to environmental degradation, they pack the same nutrient punch as Dole and Chiquita.
